Processing and Products

Nutritionists world wide recommend an increased consumption of whole grain products and dietary fiber. Rye is an excellent raw material for healthy and tasty foods and it has a high fiber content.

Rye bread has in the past been the most important source of energy, protein, and carbohydrate in the diet of Finnish and German farmers. As wheat, fat and sugar became readily available, the consumption of rye declined considerably. Now that consumers are increasingly interested in health, balanced diets, variation, and ethnic tastes of food, rye has the potential to gain interest and popularity. In particular, educated women have adopted rye as part of their regular diet. This may be a symptom of changing eating habits; the consumers are more often seeking healthy and tasty new foods. In addition, the cereal industry has responded to the growing demand, and the number of new rye products is increasing.

Rye-based Consumer Products

Milling Products Bread Products Other Rye Products
  • Whole grain rye
  • Steel cut rye
  • Crushed rye grains
  • Malted and crushed rye grains            
  • Precooked rye kernels
  • Malted rye kernels
  • Whole grain rye flour
  • Sifted rye flour (variations in ash content)
  • Rye bread mix with sourdough            
  • Rye bran
  • Rye flakes
  • 4-grain flakes with rye 
  • Toasted rye flakes
  • Breakfast cereals (muesli, others)              
  • Sourdough rye bread
  • Crispbread
  • Thin crispbread
  • Rye rolls and buns
  • Rolls, buns and breads containing wheat/rye-mixture
  • Parbaked rye products